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Group 9 & 10:D

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The maintenance of good food hygiene and safety shall be achieved through ensuring that:

•  Food preparation, handling and storage areas are kept clean and food handlers maintain good standards of personal hygiene at all times
•  All foods are cooked properly, especially meat
• Foods are kept at the right temperature with chilled foods maintained cold and hot foods cooled as quickly as possible and then chilled

•  Raw foods are prevented from cross-contaminating ready-to-eat foods
•  Thoroughly wash (using warm water and liquid soap) and dry (using disposable towels or air, not apron) their hands regularly when handling food
• Raw food kept away from ready to eat foods, ideally in separate fridges
• Raw meat in sealable containers at the bottom of the fridge
• Fridges must not be overloaded
• Use separate chopping blocks: It's good practice to use a different chopping block for your meats and vegetables
• Dried foods stored off the floor, in suitably sealed containers, to protect them from pests

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